Lasagne

Name: Lasagne
Ingredients: 4 oz / 110 g Parmesan or other hard cheese, freshly grated; 4 oz / 110 g Parmesan or other hard cheese, freshly grated; 1 lb / 455 g aubergine, trimmed; 12 oz / 340 g baby leeks, trimmed; 1½ lb / 680 g baby courgettes, trimmed; 3 tbsp olive oil; 1 lb / 455 g lasagne; 8 oz / 230 g ricotta, crumbled; 8 oz / 230 g mozzarella cheese, diced

Preparation info

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1 lb / 455 g aubergine, trimmed
1½ lb / 680

Sauce
Vegetarian
Gluten-free

Method

Cut the aubergine into ¼ in / 0.5cm slices. Bring a large saucepan of water to the boil, lightly salted or not, as you prefer, and put in the aubergine slices. After 2–3 minutes, put in the courgettes and leeks and boil for a further 2 minutes.